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theya

Nutritional yeast?

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I'm guessing this is a no-no but I just thought I'd check because it is such a yummy flavoring for things like veggies and sauces and stuff. Any thoughts?

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You might want to avoid nutritional yeast for psychological reasons even though it is not a banned food. Your Whole30 is a time to develop a new relationship with food. I would be concerned that adding cheese flavor to veggies or sauces with nutritional yeast would keep you from learning new ways of enjoying food and make you feel like you are depriving yourself if you don't cook with cheese.

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Prior to the Whole 30 I ate cheese on an almost-daily basis, usually with breakfast. Now I almost never eat cheese and (even more shocking) I don't even miss it. I did buy some nutritional yeast though (post-Whole 30) and while it may kinda-sorta taste like cheese, it's SO not cheese.

Nutritional yeast has other health benefits so for that reason alone it's good to know it's Whole-30 compliant.

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For clarification's sake - my nervousness only comes from the idea of bacteria tasting like cheese ;0) I've heard that NY has some great benefits, but I'm just so weirded out I haven't tried it yet. One day, though, one day....

Enjoy!

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Don't you have to double check the source of the nutritional yeast? I was under the impression that most yeast comes off beer discards, meaning it's unlikely to be gluten free.

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I was listening to a balanced bites podcast about it and yeah you definitely have to check its not the beer by-product one. Diane did mention a supplier, maybe google.

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I think that Frontier brand is supposed to be okay. But please do your own research. I love the stuff, but I haven't eaten it in years. It's a trigger food for me.

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You might want to avoid nutritional yeast for psychological reasons even though it is not a banned food. Your Whole30 is a time to develop a new relationship with food. I would be concerned that adding cheese flavor to veggies or sauces with nutritional yeast would keep you from learning new ways of enjoying food and make you feel like you are depriving yourself if you don't cook with cheese.

I'm making a cashew "cheese" dipping sauce tonight that uses nutritional yeast -- it's a raw, vegan recipe that I never would have considered making if it weren't for Whole30. NY is an ingredient that is encouraging me to change my relationship with food by experimenting, using foods in new ways I didn't think were possible, and finding foods to meet both my needs and those of my (non-Whole30, professional baker) husband. How could there be anything wrong with that?

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I have been wondering about this topic, too. Nutritional (not brewers yeast) has a rich flavor- some call it cheesy- I had always used it on steamed veggies and to make healthy sauces and gravies. I see moderators have different takes on the situation... What do Melissa and Doug say?

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For some reason nutritional yeast never tasted like cheese to me. It always just tasted like nutritional yeast lmao. I think I'd feel fine using it for flavor but not as a cheese substitute on on in something I might have used cheese on before whole 30. I guess motivation is a bigger for me. So... I'd feel fine using it to make kale chips since I'd never us cheese on them (yuck) but using to make a cream of broccoli mock cheese soup would be out for now.

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If you have cheese issues, and you're using it to replace cheese, Tom's got a good point. It's the same reason we don't want you guys out there making Yonanas and almond flour crackers - changing habits. That said, NY would be a diversion from the norm for me (I don't really love cheese on anything but crackers, lol), so it wouldn't be a big trigger. We all have to get to know our own buttons during this program.

PS: Melissa and Dallas say it's fine. :0)

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If you have cheese issues, and you're using it to replace cheese, Tom's got a good point. It's the same reason we don't want you guys out there making Yonanas and almond flour crackers - changing habits. That said, NY would be a diversion from the norm for me (I don't really love cheese on anything but crackers, lol), so it wouldn't be a big trigger. We all have to get to know our own buttons during this program.

PS: Melissa and Dallas say it's fine. :0)

I feel the love. =D

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If you have cheese issues, and you're using it to replace cheese, Tom's got a good point. It's the same reason we don't want you guys out there making Yonanas and almond flour crackers - changing habits. That said, NY would be a diversion from the norm for me (I don't really love cheese on anything but crackers, lol), so it wouldn't be a big trigger. We all have to get to know our own buttons during this program.

PS: Melissa and Dallas say it's fine. :0)

Until I googled it, I thought every time I read Yonanas on the threads, it was a typo and it was supposed to say bananas. :blink:

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Until I googled it, I thought every time I read Yonanas on the threads, it was a typo and it was supposed to say bananas. :blink:

And I start singing that Rihanna song, "what's your name"

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If you have cheese issues, and you're using it to replace cheese, Tom's got a good point. It's the same reason we don't want you guys out there making Yonanas and almond flour crackers - changing habits. That said, NY would be a diversion from the norm for me (I don't really love cheese on anything but crackers, lol), so it wouldn't be a big trigger. We all have to get to know our own buttons during this program.

PS: Melissa and Dallas say it's fine. :0)

Can I say how proud I am that I haven't once resorted to Yonanas during the first week of my W30? I've been battling my sugar cravings the old fashioned way -- water and biding my time. ;)

After making the cashew "cheese" sauce last night, I can safely say: nobody needs to worry about whether Nutritional Yeast-flavored items trigger cheese cravings. That stuff was creamy, light, delicious, and NOTHING like cheese of any kind. It sure is the best dip for raw veggies I can imagine though.

So now, I'm curious: what else is the yeast good for?

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Could I please have the recipe for the Cashew "cheese" sauce?

Hi Rosie. I don't know if this is the recipe that was discussed but there's a video on making cashew 'cheese' sauce here

If you want it thicker, I'd just add less water

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I use it to season all sorts of things. Broccoli with lemon juice and NY is delicious! I don't find it like cheese at all. For me it is more like salt. I use it like you would salt or another spice. So I use it like a spice in my beef green bean soup. I use it like salt on steamed veggies when I am having them more plain. It would be yummy sprinkled on kale chips.

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